The Ottavo Colle pinsa is characterized by its distinct oval shape, unique dough made from rice flour, and flavorful toppings — including three different types of potatoes and cured lard. It's praised for its light and airy texture and the blend of traditional and innovative elements in its preparation.
Washington DC
La Casina
Ottavo Colle
rice flour/ potatoes / salt / olive oil from Italy / black pepper / lardo di colonnata (cured lard) / mozzarella cheese
Signature Dish
From Prep to Plate
Seth Tillman visits La Casina, an Italian pizzeria in the Capitol Hill neighborhood to sample some of D.C.'s best pizza. Chefs and co-owners Angela Andellini and Fabrizio Costantini prepare the dough for their "Ottavo Colle" pizza — which they call "pinsa" in the Roman fashion — using a house-made starter. It results in a distinct crust, which is topped with potatoes, olive oil, and Lardo di Colonatta.
Culinary couple Angela and Fabrizio Costantini relocated from Rome to bring D.C. a true taste of Italy with the opening of La Casina... The family-friendly restaurant specializes in the Roman art of cloud-like “pinsa” pizza that’s curiously crispy on the outside but super soft in the center.
Eater Washington DC
